Seared Corn Cakes with Mexican Ancho-Lime Crema

Corn Cakes:

1. Place half of the corn in a food processor. Pulse until a coarse puree forms.
2. In a sauté pan, heat the oil, then add the reserved whole corn kernels with ¾ tsp. of the salt. Sauté until golden brown, 3 to 5 minutes. Remove from heat and place in a stainless steel mixing bowl.
3. Combine the cooked corn and the corn puree.
4. Mix in the flour, green onions, cheese, cornstarch, cayenne, remaining ¾ tsp. salt, black pepper, bacon, jalapeños and Mexican Ancho Chile with Lime. Combine thoroughly.
5. Fold the beaten eggs into the batter.
6. Place the batter in a line-ready container; label and refrigerate until needed.

Curtido Radish Slaw:

1. In a large bowl, combine all the ingredients.
2. Using gloved hands, gently crush the slaw ingredients into the seasonings.
3. Cover with plastic wrap directly pressed into the top of the vegetables (no air gap).
4. Let sit at room temperature for 2 to 3 days, then refrigerate.

Ancho-Lime Crema:

1. Whisk all the ingredients together on the day of service.
2. Cover and refrigerate.

Per Serving:

1. Heat the oil in a sauté pan. Scoop the Corn Cake batter into the pan; flatten each cake slightly to ½ in thickness.
2. Sear both sides until set, 2 to 3 minutes per side.
3. Place the slaw on a plate.
4. Place the crema on the plate.
5. Shingle the cakes atop the slaw and crema for service.